Here’s How to Make Irish Car Bomb Cinnamon Rolls with Guinness, Baileys Jameson Featured

St. Patrick’s Day is the best! It’s the one day a year that I feel justified proving to everyone that I am, in fact, wearing green underwear. (Totally kidding, Mom, totally kidding.) And now I have one more reason to absolutely LOVE St. Paddy’s: Car Bomb Cinnamon Rolls. Beer and booze for breakfast? Yes, please! It’s everything great about the Guinness, Baileys, Jameson combo that is so popular this time of year in one gooey and awesome morning (or anytime) treat.

Ingredients

Chocolate Guinness Dough

1 (16 oz.) pkg Pillsbury® Hot Roll Mix

3 T sugar

1/3c cocoa powder, sifted

1c hot Guinness, 120° to 130°F (I heated mine on the stove.)

2T butter, softened

1 egg

Extra flour for kneading

Jameson and Cinnamon Sugar Filling

1/4c butter, softened

2t Jameson

1/4c brown sugar

1/2c sugar

1 1/2T cinnamon

Baileys Cream Cheese Frosting (adapted from Angie’s Pantry)

4T butter, softened

4oz cream cheese, softened

3c powdered sugar

1-2T heavy cream (milk will do in a pinch)

1T Baileys

1t vanilla

1t Jameson

Directions

Cinnamon Rolls

Grease 9×13 pan and heat oven to 375°F.

Combine flour and yeast packets from hot roll mix with sugar and cocoa powder in large bowl.

Stir in hot Guinness, softened butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes or until smooth, using additional flour as needed.

Cut dough into 12 slices. (I use thread!) Place cut side down in prepared pan. Cover with a towel, and let rise in warm place (80° to 90°F) for 30 to 45 minutes or until doubled in size. (I usually just stick it on top of the preheating stove).

Uncover dough and bake 18 to 20 minutes or until done in the rolled up bits.

Baileys Cream Cheese Frosting

Using an electric mixer, cream together cream cheese and butter until smooth.

Sift in powder sugar and beat until combined.

Add in vanilla, Jameson, and Baileys 1-2T cream (as needed) and beat on medium-high until fluffy. (You can adjust the ratio of the Baileys and cream to the powder sugar for a stiffer or runnier frosting).

Lots of ingredients and steps to get there, but lots of reward at the end. Irish I was eating one right now.

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.